How a Chef
Went Beyond
the CKD Diet
Duane Sunwold,
Inland Northwest Culinary Academy
October 20, 2005
Look At CKD From A
Different Perspective
Dietary Guidelines
Rules to play by
Tell me what I can eat
Give me examples
Protein
Decrease animal
protein
Increase vegetablebased proteins
tofu
grains
seitan
legumes
couscous
Compensate for Loss of Flavor
Use animal-protein
seasonings
low or no sodium grilling
spices
make your own sausage
spices
marinate
vinegars
fruit
Sauces
Vegetable stock
sautéed vegetables
wine
thickened
Flavored rice milk
simmer rice milk
studded onion
thickened
Cooking Without Salt
Stop cooking with
hidden salt
soup bases
condiments / relishes
Use no-salt flavorings
herbs
dried
fresh
onion powder
garlic powder
Extracting Flavor From
Herbs
Use fresh when possible
Roasting whole seeds
fennel
celery
cracked black pepper corns
Coffee grinder for blending dried herbs
Potassium (K)
&
Phosphorus (P)
Don’t follow tradition!
Beet Sorbet
Chilled Gingered Apple Soup
A Craving = Inventing
a Substitution
Look for similarities in creating
substations
Dialysis Friendly Lasagna
Ruben Sandwich filled with
braised red cabbage
Fats
Replace bad fats with good fats
homemade croutons with olive oil
make your own mayonnaise
Remove as much fat as you can
use spray bottles
Caesar salad dressing
replace olive oil with vegetable stock
Sugar
Replace sweets with fresh fruit
fresh pineapple slices with 1 tablespoon
of melted sorbet
fresh fruit marinated in vanilla & balsamic
vinegar
Use flavorings
fresh ginger
extracts in replace of sugars & syrups
Enough Talk; Let’s Get Cooking
Chilled Gingered Apple Soup
Can be served as a
soup
pudding
flavored Cream
Kidney Disease Friendly Cooking;
A New Type of Cuisine
Look At What Is Right With
CKD Diets
I Refuse To Give Up Flavor !
We Can Meet Kidney Dietary
Guidelines and Create Enjoyable
Meals
Duane Sunwold
Department Chair
Inland Northwest Culinary Academy
Spokane Community College
N. 1810 Greene St.
Spokane, WA 99217-5399
Phone: 509.533.7337
Fax: 509.833.8108
E-mail: [email protected]